1. Monday

2. Use the warm-up sheet from last week!!!

3. Today’s Agenda: 1.Warm-up 2.Pass out/explain food log project 3.Grade and graph the Unit 5 Pre-test 4.6 Nutrient Notes 5.Lesson 25 Worksheet Mon Mar 30., 2015 Assignments Due: Objective: 1. Food log project DUE – Thu/Fri, April 9 th /10 th Essential Question: What nutrients do I need to get from the food I eat? 1)I will list and identify the functions of the 6 nutrients categories found in foods 2)I will list examples of foods that are good a source of each nutrient group

4.  Fri – March 27 – Unit 4 Body Systems test  Thu – April 2 – Tutorials  Tue – April 7 – Binder Checks  Fri – April 17 ◦ Binder Checks ◦ Tutorials ◦ Unit 5 – Nutrition test  Thu – April 23 – Tutorials  Fri – April 24 - Meeting with Mentor/Binder Checks DUE  Thu – May 7 – Tutorials  Fri – May 8 – Binder Checks  Thu – May 14 – Tutorials  Fri – May 15 ◦ Binder Checks ◦ Unit 7 Test – Drugs  Fri – May 22 ◦ Tutorials ◦ Meeting with Mentor/Binder Checks DUE  Wed – May 27 – Final Exam

5.  4 = 10  3 = 8-9  2 = 6-7  1 = 5  0 = 4 or less

6.  Worth 100 points!!!  Due April 9/10th

7.  A nutrient that is needed for growth, and to build and repair body tissues. ◦ Regulate body processes and supply energy ◦ Form every cell in your body ◦ Make up more than 50% of your total body weight ◦ Skin, hair, and nails are mostly proteins ◦ Help your body maintain strength and resist infection ◦ 1 gram of protein = 4 calories ◦ Excess protein is burned as energy or stored as fat

9.  Choosing Healthful Foods Worksheet (pg 15) 1. Explain the difference between a complete and incomplete protein.

10.  Complete protein – contains ALL of the essential amino acids. ◦ Essential amino acids are the 9 amino acids that your body does NOT produce and must come from the foods you eat  Comes from animal products and soybeans

11.  Incomplete Proteins – A protein that does NOT contain all 9 essential amino acids.  Comes from plant sources ◦ Grains ◦ Legumes (beans, peas, lentils) ◦ Nuts and seeds

12.  A nutrient that is the main source of energy for the body. ◦ Includes sugars, starches, and fiber ◦ 1 gram of carbohydrate = 4 calories ◦ Excess carbohydrates are stored as fat

14.  Choosing Healthful Foods Worksheet (pg 15) 2. For what does the body use carbohydrates? 3. Why is it important to get enough fiber in your diet?

15.  Simple carbohydrates – Sugars that enter the bloodstream rapidly and provide quick energy. ◦ Provides few vitamins and minerals ◦ Examples: table sugar, honey, corn syrup, molasses, agave nectar

16.  Complex carbohydrates – Starches and fiber that provide long lasting energy ◦ Most of the calories (60%) in your diet should come from COMPLEX carbohydrates. ◦ Examples: grains, bread, pasta, potatoes, beans

17.  Complex carbohydrates continued… ◦ Fiber – The part of grains and plant foods that cannot be digested.  Fiber helps food move through the digestive system.  Prevents constipation  Makes you feel full  Reduces cholesterol level  Reduced risk of colon cancer

18.  A Nutrient that provides energy and helps the body store and use vitamins. ◦ 1 gram of fat = 9 calories ◦ Fats store and transport vitamins ◦ Fat tissue surrounds and cushions internal organs ◦ Maintains body heat ◦ Build brain cells and nerve tissue ◦ NO more than 30% of your total caloric intake should come from fats.

20.  Choosing Healthful Foods Worksheet (pg 15) 4. What is saturated fat?

21.  Saturated fat – Type of fat found in dairy products, solid vegetable fat, meat and poultry ◦ Usually solid at room temperature ◦ Contribute to the level of cholesterol in a person’s blood

22.  Unsaturated fat – Type of fat obtained from plant products and fish ◦ Usually liquid at room temperature ◦ Examples: Fish oil, sunflower oil, olive oil, canola oil

23.  A nutrient that helps the body use carbohydrates, proteins, and fats ◦ Do NOT provide direct energy ◦ Help to unleash potential energy from carbs, proteins, and fats

24. Vitamin C Vitamin A Vitamin D Vitamin B1 Vitamin K

25.  Choosing Healthful Foods Worksheet (pg 15) 5. a. Compare (how are they alike) fat-soluble and water-soluble vitamins. 1 sentence 5. b. Contrast (how are they different) fat- soluble and water-soluble vitamins. 1 sentence

26.  Fat-soluble vitamins – Vitamins that dissolve in fat and can be stored in the body  Vitamins A, D, E, and K

27.  Water-soluble vitamins – Vitamins that dissolve in water and cannot be stored in the body in significant amounts.  Vitamin C and the B complex vitamins

28.  A nutrient that regulates many chemical reactions in the body ◦ Minerals are naturally occurring inorganic substances ◦ Essential for metabolism and nutrition

29. Potassium Iodine Calcium Zinc Magnesium

30.  Choosing Healthful Foods Worksheet (pg 16) 1. Explain the difference between macro minerals and trace minerals. Give one example of each.

31.  Macro minerals – minerals that are required in amounts greater than 100mg ◦ Examples: calcium, sodium, magnesium, phosphorus, potassium

32.  Trace minerals – Minerals that are needed in very small amounts. ◦ They are just as important to the body as macro minerals, just needed in smaller amounts ◦ Examples: iron, zinc, copper, iodine, manganese

33.  Choosing Healthful Foods Worksheet (pg 16) 2. Why is it important to do research before taking an herbal supplement?

34.  Supplements that contain extracts or ingredients from the roots, berries, seeds, stems, leaves, buds, or flowers of plants ◦ Come in many forms (liquid, caplets, powders) ◦ Sold at health food stores, grocery stores, gyms, mail-order catalogs, internet and info-mercials)

35.  Herbal supplements are classified as food, not as drugs.  They do not have to be proven safe or screened by the FDA before they can be sold to the public.

36. Ephedra – stimulant, increased metabolism Caused changes to blood pressure, chest pain, heart attack, stroke, and death Kava – relaxation, relieve stress or anxiety. Caused liver disease such as hepatitis, cirrhosis, and liver failure

37.  A nutrient that is involved with all body processes. ◦ Basic part of blood ◦ Makes up 60% of body mass ◦ Carries nutrients to all body cells and waste products from the cells to the kidneys ◦ Leaves the body as sweat and urine

39.  Choosing Healthful Foods Worksheet (pg 16) 3. What is dehydration?

40.  Dehydration – a condition in which the water level of the body has fallen to an extremely low level ◦ Common Signs: fatigue, dizziness, weakness, flushed skin, blurred vision, trouble swallowing, etc.

41.  Choosing Healthful Foods Worksheet (pg 16) 4. Explain the RELATIONSHIP between serving size, servings per container, and calories.

42.  Serving size  Servings per container  Calories listing  Calories from fat  Percent daily value

43.  Ingredients listing  Check the dates  Healthy  Fat Free  Low fat

44.  Choosing Healthful Foods Worksheet (pg 16) 5. What is the difference between a “lean” product and a “light” product?

45.  Lean – less than 10 g of fat  Light – 1/3 calories OR ½ the fat of the regular version  Cholesterol free – less than.5mg of cholesterol  Fresh – raw, unprocessed, no preservatives, never been frozen or heated

46. Tuesday

47. Update your Food Log – today is DAY 1

48. Today’s Agenda: 1.Warm-up 2.Update Food log – Today is DAY 1 3.Finish 6 Nutrient Notes 4.Explain food label assignment 5.Dietary Guidelines Notes 1.Food label assignment DUE Tuesday 4/7 2.Food log project DUE – Thu/Fri, April 9 th /10 th Tue March 31, 2015 Assignments Due: Objective: I will be able to summarize the key recommendations from the Dietary Guidelines 2012 USDA document. Essential Question: What types of foods should I reduce or increase to eat a balanced, healthy diet?

49.  You must cut out and bring a Nutrition Facts label from a package of food  Keep the ingredients list attached  No gum or water  Must be flat (no soda cans, etc.)  Write your name SOMEWHERE on the front or back of the label to make sure you get your points  Due Tuesday, April 7 th for 20 points!!!!

50.  Get out your notes packets

51. Wednesday/ Thursday

52.  Copy this chart In the space for End of the Week Review and brain storm at least 5 foods for each group: GrainsVegetablesFruitsProteinDairy 1. 2. 3. 4. 5. 1. 2. 3. 4. 5. 1. 2. 3. 4. 5. 1. 2. 3. 4. 5. 1. 2. 3. 4. 5. Update your Food Log – today is DAY 3

53. Today’s Agenda: 1.Warm-up 2.Pass back graded papers 3.Update health binders 4.Update and TURN IN Unit 4 Tracking Sheets 5.Finish Dietary Guidelines Notes 6.My Plate Notes 7.My Plate Group Activity 8.Nutrition Video Wed/Thu April 1/2, 2015 Assignments Due: Objective: 1.1. Food label assignment DUE Tuesday 4/7 2.Food log project DUE – Thu/Fri, April 9 th / 10 th Essential Question: 1)I will be able to list and label the parts of the MyPlate graphic 2)I will be able to give several examples of foods that fit in each category When eating a meal, what should my plate look like?

54. 14. Unit 3 Tracking Sheet/Pre-test 15. Unit 3 Notes 16. Lesson 13/15 Vocab 17. Lesson 17 Vocab 18. Unit 3 Crossword Puzzle 19. Unit 4 Tracking Sheet/Pre-test 20. Body Systems Terminology Intro Packet 21. Body Systems 4-square Packet 22. Unit 5 Pre-test/Tracking Sheet 23. Unit 5 – Nutrition Notes Packet 24. 5-minute Check Questions

55. 30. Unit 2 Tracking sheet/pre-test 31. Good Character Handout 32. Unit 2 Notes 33. Tutorials 1/22 34. Lesson 10 Vocab 35. Unit 3 Tracking Sheet 36. Lesson 13/15 Vocab 37. Unit 3 Crossword Puzzle 38. Unit 4 Pre-test/Tracking Sheet 39. Body Systems Terminology Intro 40. Body Systems 4 square packet 41. Unit 5 Tracking Sheet/Pre-test 42. Unit 5 – Nutrition Notes Packet 43. Lesson 25 50min check questions

56.  Learning Activity D: Body Systems Test ◦ 45-50=4 ◦ 40-44=3 ◦ 35-39=2 ◦ 30-34=1 ◦ 29 or less = 0

57.  Learning Activity B: 5-minute Check Questions ◦ 10=4 ◦ 8-9=3 ◦ 6-7=2 ◦ 5=1 ◦ 4 or less=0

61. Go lean on protein!

62. Make half your grains whole!

63. Vary your veggies!

64. Focus on fruits!

65. Get your calcium-rich foods!

66. 1. Balance Calories ◦ Find out how many calories you need for the day ◦ Be physically active to help you balance calories

67. 2. Enjoy your food, but eat less ◦ Take time to eat your food ◦ Pay attention to hunger cues

68. 3. Avoid oversized portions ◦ Use a smaller plate ◦ Potion out food before you eat ◦ Choose smaller size or share a portion when eating out

69. 4. Foods to eat more often ◦ Vegetables ◦ Fruits ◦ Whole grains ◦ Fat-free or low fat dairy

70. 5. Make half your plate fruits and vegetables ◦ Choose red, orange, dark green vegetables ◦ Add fruit as a side dish or dessert

71. 6. Switch to fat-free or low fat milk ◦ Have the same amount of calcium and protein ◦ Has less saturated fat

72. 7. Make half your grains whole grains ◦ Select wheat bread, brown rice ◦ Avoid white bread, white rice

73. 8. Foods to eat less often ◦ Solid fats ◦ Added sugars ◦ Salt

74. 9. Compare sodium in foods ◦ Check nutrition label ◦ Choose lower sodium options

75. 10. Drink water instead of sugary drinks ◦ Drink water or unsweetened drinks ◦ Avoid soda, energy drinks

76. 2 or 3  You can work in groups of 2 or 3  Materials needed: ◦ 1 My plate sheet ◦ Glue stick ◦ Scissors ◦ Grocery ad  Instructions: Find a minimum of 5 foods that would fit in each section on the My Plate from the grocery ads. Cut them out and glue them to your My Plate page in the correct category. back  Make sure all the names of everyone in your group is on the back of your paper.  Turn in to the class basket when finished.  PLEASE PICK UP ALL SCRAPS OF PAPER AND PUT ALL YOUR MATERIALS AWAY!!

77. Friday

78. Today’s Agenda: 1.No School Fri April 3, 2015 Assignments Due: Objective: Essential Question: How can I make the proper food choices to ensure they are consuming the necessary nutrients for optimal health? I will read and interpret the key recommendations from the from the UDSA Dietary Guidelines 2010